Welcome to Weekend Cook and Tell. Every Wednesday we thumb through the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
This week our pal Melissa Clark of The New York Times attempts Pizzeria-Quality Pies at Home. Enlisting help from Andrew Feinberg, the brick oven pizza-making force behind Franny's in Brooklyn, Clark has created a bake-and-broil method using a preheated pizza stone that makes for "great, blistered, puffy-crusted pizza in a regular home oven."
For this week's Weekend Cook and Tell challenge we want to check out your pizza-making skills for a challenge we're calling Pizza at Your Place. If you're looking for inspiration, we've got ideas and recipe galore. Kenji's got New York Style and bar pies covered, Adam is all over the Ultimate Cheeseburger Pizza, and we've got dbcurrie chiming in with her Pizza Protips. And of course you can always check out Slice's My Pie Monday for all of your homemade pizza needs.
Show us photos of your pizza a casa creations on Photograzing (make sure to include "Cook and Tell" in your submission title), and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your best slice recipes, ideas, and experiences next Wednesday.